Creamy Honey Roasted Acorn Squash Soup
A warm and comforting bowl of creamy honey roasted acorn squash soup, perfect for chilly autumn nights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium acorn squash (about 2 pounds)
- 2 tablespoons olive oil
- 1/4 cup honey
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Halve the acorn squash, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Roast the squash cut-side down on a baking sheet for 30-40 minutes.
- Once roasted, scoop out the flesh and set it aside.
- In a large pot over medium heat, sauté the chopped onion and minced garlic until softened.
- Add the roasted squash, vegetable broth, and honey. Stir to combine.
- Use an immersion blender to blend the soup until smooth, then stir in the coconut milk.
- Taste and adjust seasoning as needed, then serve hot.
Notes
Store leftovers in airtight containers. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 15g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg